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Indonesian Marbled Hard Boiled Eggs or Telur Pindang
At a Glance
- Prep
- 15 minutes
- Cook
- 150 minutes
- Total
- 3 hrs
- Servings
- 4.00 egg
Categories
- dishes
Cuisine
- Indonesian
Cooking Method
- Boil
Difficulty
- Medium
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Indonesian Marbled Hard Boiled Eggs or Telur Pindang brings together 4 eggs, 3 teaspoons salt, 4 bay leaves in a practical dish for home cooking. It takes about 3 hrs to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 eggs
- 3 teaspoons salt
- 4 bay leaves
- 4 guava, leaves (if available)
- 2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
- 2 red onions, only red peel of (optional for more reddish color)
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1 teaspoon turmeric, ground (optional)
- 3 black tea bags
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Instructions
Wash your eggs!
Combine all ingredients (without black tea bags) in a saucepan.
Bring slowly to a boil with enogh water to cover them.
After 10 minutes lift the eggs out and place in cold water.
When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
Return eggs in the pot; add teabags.
Continue to boil until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours. Stir occasionally during cooking time!
Peel eggs and, if possible, serve with Indonesian dishes.
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